Chicken Manicotti-Bonnie

Chicken Manicotti

1 Can ( 10 3/4 oz. ) condensed cream of chicken soup
1 1/2 cups water
1/2 lb. Velveeta cheese cut up
2 cups frozen broccoli florets
12 manicotti pasta shells, uncooked
1 lb. boneless skinless chicken breasts, cut into strips
1/2 cup grated Parmesan cheese

Preheat oven to 400'F. Mix soup, water and Velveeta in microwave on high for 3 min. or until velveeta in melted and mixture is well blended. Stirring after 2 min. Pour one third or the soup mixture onto bottom of 13x9 in baking dish; set aside. Add broccoli to remaining soup mixture.

Stuff pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with Parmesan cheese. Cover with foil.

Bake 45 to 50 min. or until pasta is tender and the chicken is cooked through.

Makes 4 servings, 3 stuffed manicotti each.

Macaroni & Cheese

10oz. elbow macaroni
2 eggs
1 Tbsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
2 C. half & half
1 lb. sharp cheddar cheese, grated

Preheat oven to 375 degrees. Cook and drain macaroni. In a large bowl, lightly beat eggs w/ mustard, salt and pepper. Stir in half and half, then cheese, then macaroni. Pour into buttered, 2-qt. casserole dish; bake 25 minutes. Put under broiler 1 minute to make top brown and crisp.

Taco Pasta Salad

3-4 chicken breasts baked with taco seasoning or season salt

Dressing:

2 C. mayo
Fiesta Ranch Dressing Packet
1/2 C. buttermilk

Tri-colored pasta (round/curly) - cooked
1 can kidney beans
1 can garbanzo beans
1 red pepper diced
1 green pepper diced
sliced black olives
2 chopped tomatoes
chopped cilantro
1 can corn (drained and rinsed)

Toss all of the above, set on platter, and line with Tostitos scoops and top with more tomatoes, and cheese.

Asian Noodle Salad - courtesy of Julie Eldredge

Salad Ingredients:

1 package linguine noodles, cooked, rinsed and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 bag baby spinach
2 heads Romaine lettuce
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts (also called "mung bean srouts")
3 sliced scallions - ewww baby, I'd leave these out. :)
3 peeled, sliced English cucumbers...I'd leave these out too. gross!
10-15 sugar snap peas
LOTS of chopped cilantro - up to one bunch
1 can whole cashews, lightly toasted in skillet - cashews are Kelli approved
(or almonds and cranberries...also Kelli approved)

Dressing:

Juice of 1 lime
8 Tbsps. olive oil
2 Tbsps. sesame oil
6 Tbsps. soy sauce
1/3 C. brown sugar
3 Tbsps. fresh ginger, chopped
2 cloves chopped garlic...ewwww stinky
2 hot peppers or jalapenos, chopped
More chopped cilantro - LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tong or CLEAN hands and serve on platter.

*Dressing keeps up to three days before serving, WITHOUT cilantro

White Baked Spaghetti

Another one from girl's weekend that I haven't tried:

1 C. chopped onion (this could be why I haven't tried it...I would leave this out. :) )
1 can sliced olives
1 can cream of mushroom soup
1lb. ground sausage
2 C. shredded mozzarella
1 Tbsp. Butter
12oz. spaghetti cooked
1 chopped tomato
1 bottle alfreo sauce
garlic powder to taste

Cook onion and sausage in skillet. Drain grease. Add olives and tomatoes. Add alfredo sauce. Simmer uncovered for 10 min. Place half spaghetti in a baking dish. Top with mozzarella. Repeat layers. mix the soup and pour over casserole. Sprinkle top with garlic powder.

Bake uncovered for 30-35 minutes at 350 degrees.